Rhubarb Crumb Coffee Cake

When rhubarb is abundant at the local farmer's market in May and early June we buy it to make several different recipes, among them is this favorite coffee cake.  So moist and perfect balance of sweet and tart from the rhubarb.  I often think of my mother-in-law Christine because she loved rhubarb and made her famous rhubarb sauce which is included the original Foley cookbook.  

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup buttermilk
4 cups chopped fresh rhubarb



Topping:

1 cup all purpose flour
1/2 cup packed brown sugar (I used dark brown sugar)
1 teaspoon cinnamon
1/2 cup cold butter, cubed

In a large bowl, cream butter and sugar until light a fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the dry ingredients;  add to creamed mixture alternately with buttermilk.  Stir in rhubarb.  Pour into a greased 9 x 13 inch baking dish.

In a small bowl, combine the flour, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 350 degrees for 45-55 minutes or util a toothpick inserted near the center comes out clean.  Cool on a wire rack.